Abstract

Nugget from Oyster Mushroom has a potential as a healthy alternative food for vegetarians, mainly for lacto-ovo vegetarians. The object of this research is (1) to know how to produce nugget from oyster mushroom as a new diversification food for vegetarians. (2) to determine with variations of the amount of fillings from cassava and sago flour to produce nugget from oyester mushrom (3) to test organoleptic quality according to the indicators of colour, aroma, texture and taste which is preferred by the panelists and can also fulfil the nutrition needs of vegetarians can be produced. The design of this experiment has done by the "completely randomised design group" or RAK with 2 factors namely: (1) the filling from cassava has 5 levels, such as s1 = 60g, s2= 70g, s3= 80g, s4= 90g, s5= 100g, (2) from the filling of sago flour and has 3 levels, such as t1= 10g, t2= 20g, t3= 30g. This research was done with 15 treatment combinations and 2 times replications. By consuming nugget from oyster mushroom 7 pieces a day or 140 grams, can fulfil about 20% from the protein need and 48% from the need of dietary fibre of a person a day. Nugget from oyster mushroom with the filling which is made from 100 grams of cassava and 10 grams of sago flour contain 7,66% protein, 4,95% carbohydrate, 15,39% fat and 8,63% dietary fibre. The panelists liked the colour, aroma, taste and texture of the Nuggets from oyster mushrooms with the fillings from 100 grams of cassava and 10 grams of sago flour (s5t1).